Moroccan Delights: Chef Olive (Berkeley)
Date(s) - 01/03/2020
6:30 pm - 9:30 pm
Green Leaf and Herb Jam with Olives
Fresh made Batbout (Little Moroccan Bread)
Almond & Herbed Couscous
Moroccan Lamb Meatball Stew
Arabic Almond Fingers
The rich flavors of North Africa are unparalleled, with a history rooted in the spice trade and culinary influences from around the world. Join our own Chef Olive as he teaches you some of his family’s secret recipes that are sure to impress your own family and friends. Learn all the tips, tricks, and techniques of the pros that will give your creations beautiful flavors and perfect textures. Come on by for a night of hands-on cooking fun!
Chef Bio: The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation, and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.
What to wear/bring to class: Close-toed shoes are mandatory to ensure safety. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need in class.
Class format: Start your class with a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. We will start the class with a prepared snack, and eat together what we have cooked at the end of the class. You are welcome to eat as much as you’d like in class, but unfortunately, Kitchen on Fire’s zoning permit does not allow students to take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire – just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double-check the ingredient list (firstname.lastname@example.org).